Raspberry & coconut scones

30-60 minutes 4 servings 400 kcal or less afternoon tea recipes bakesandcakes bank holiday cake easy baking fruit scone indulgent picnic spring

N/A

Makes 4

Source

Ingredients

200g self-raising flour , plus a little for dusting

25g desiccated coconut , plus 1 tbsp for sprinkling

50g cold unsalted butter , cut into small cubes

25g golden caster sugar

100ml buttermilk

1-2 tbsp full-fat milk

50g frozen raspberries , any large ones halved

1 egg , beaten

clotted cream , to serve

jam or curd (passion fruit curd is nice with these scones), to serve

Method

Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Put the remaining flour in a bowl with the coconut and1/4 tsp salt. Add the butter and rub in with your fingertips until the texture resembles fine breadcrumbs. Add the sugar and mix again, then pour in the buttermilk and 1 tbsp milk. Mix with a knife until the mixture has almost come together, then add the raspberries and mix again, trying not to break up the fruit too much. Add the remaining milk if the mixture seems too dry.

Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches – don’t overwork it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shaping them back into squares if they’ve lost their shape.

Place on a baking tray, brush with egg and bake for 15 mins until golden and risen. Leave to cool on a wire rack. Pack clotted cream and jam or curd to serve with the scones. Best eaten on the day they are made.